Legume Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — lightly sweet from maple syrup and real vanilla powder, with a subtle earthiness from freshly grated carrot baked right into the dough. The base is rice flour and tapioca starch, which gives them a satisfying crisp snap once they've cooled completely on the rack. For anyone navigating legume-free eating, store-bought crackers can be a minefield of pea protein, chickpea flour, and lentil starch hiding in the ingredient list — this recipe sidesteps all of that with a clean, simple pantry lineup. Coconut oil keeps the dough pliable and helps the edges turn that perfect shade of golden without any fuss. The rolling-and-scoring method means you get uniform, snackable bites without needing any special cutters or equipment. They're just as good on their own as they are paired with a dip or spread, and the vanilla-carrot combination makes them feel a little more special than your average homemade cracker.
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Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
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